21 October 2009

When browsing through those monthly food magazines in our collections I am sure we all come across countless recipes that we bookmark to create in our own kitchens someday. Like everyone else I have stacks of cookbooks and magazines with recipes patiently waiting in line to show up in the More Than Burnt Toast kitchen.

Now every once in a while you come across a recipe that simply will not wait and wants to stand up and be counted. These recipes bump all of the other recipes out of the running!!!! This recipe from Food and Wine magazine did just that!!!!! It made me stand at attention and do cartwheels from one end of the hallway to another. Now if you can imagine me being that flexible and gymnastic...well bless your heart:D

Speaking for Nutella lovers everywhere I can tell you it's a blend of hazelnuts and chocolate that's been ground to a blissfully smooth, creamy and heavenly spread...is that a choir of angels I hear? When spread onto a slice of bread, or smeared over crepes or waffles, it's a simple snack that is even vaguely good for you. Maybe it's the idea of spreadable chocolate, or maybe it's the deeply satisfying combination of chocolate and hazelnuts, but there's something about Nutella that inspires devotion from the masses.

Nutella's origins date to 1946, when Pietro Ferrero, who owned a bakery in Alba, Italy, began grinding the hazelnuts that were plentiful in the Piedmont region to extend his cocoa supply after World War 11. Chocolate and hazelnuts have been mixed together to form gianduja (the term given to chocolate-hazelnut paste) in the region since the 1800s. But Ferrero took things one step further, blending the heady mixture into a spreadable confection that was even more economical and easy to use. In 1964, the spread was officially renamed Nutella and world domination soon followed.

Two years ago, bloggers Sara Rosso of Ms. Adventures in Italy and Michelle Fabio of Bleeding Espresso even designated February 5th as World Nutella Day, which has a growing following. Whoever underestimated the power of the Internet and the blogging community?

I am heading off to Seattle this weekend on a bus with 45 other women. Most will be in "shop till you drop" mode but I am headed to Pike Market for some Greek yogurt, cheese and Italian wine.
I decided to make this eyeopening cake today since the kidlets L'il Burnt Toast and the boy are coming to dinner. Stay tuned for the rest of the menu when we return.

Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Note: The pound cake can be kept in an airtight container at room temperature for up to 3 days

OH MY goodness!! *swoon* I think I'm still recovering from my sighs of delight when I first glimpsed your gorgeous photo... Pound cake with Nutella sounds like the best invention ever!!!

I know exactly what you mean about recipes that shoo all the others out of the tidy recipe que... I do believe this recipe is going to do the very same thing for me! :-) Thank you for the AMAZING recipe!!

I am the weird one because I don't have many cookbooks and don't subscribe to any food magazines, but I do have tons of recipes bookmarked on my computer. Because recipes like the ones you post all the time are enough to last a lifetime! LOL I just love them.Now I am in the mood for something sweet :)

I have that issue of F&W and I did the same thing when I saw the recipe. How can you not love it? The recipe is simple and IT USES NUTELLA! I found the cake part to be nice and moist and sweet too. It's a perfect easy dessert. I brought it to a friend's barbecue and no one could stop eating it.

Nutella was the forbidden fruit of my childhood. My mother would NEVER buy it for me, as I could eat the whole jar in one go, so whenever I went to my friends' houses to play we would always have nutella on bread, preferably refrigerated. I have never seen Nutella used in a cake before, but it looks fantastic! I might have a go on your recipe next time I get sweet cravings!

I think I am going to have to buy some nutella. I have never had it before but it sounds like a wonderful combination. And it has to be great in pound cake. Have a great trip and watch out for the flying fish.

I have tried to ban Nutella at home then it was a riot and war was broken at the end I lost !so this cake would be welcome at my place !!and if you like creme brulée but differently come and visit me !! cheers Pierre

I used to eat Nutella in France while in high school. Never dreamt that it would make it so big in the US and the blogosphere. Frankly it is too sweet for my taste now, but I know my kids would inhale this cake!

.

Discover

can we help you search...

_____

Relax

My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.